Director, Operations
ROLE SUMMARY
The Director of Operations will oversee the day-to-day operations and strategic direction of multiple restaurant locations, ensuring efficient, profitable, and high-quality service.
RESPONSIBILITIES
Operational Oversight: Manage all aspects of daily operations across multiple restaurant locations to ensure consistent performance, customer satisfaction, and brand standards.
Team Leadership: Lead, mentor, and support Regional Managers, General Managers, and team members, fostering a positive working environment and strong team culture.
Financial Management: Oversee budgeting, forecasting, and financial performance of all restaurants. Monitor key financial metrics (P&L statements, labor costs, food costs, etc.) and drive strategies to improve profitability.
Quality Control and Compliance: Ensure all restaurants adhere to brand standards, health and safety regulations, and company policies. Conduct regular audits to maintain compliance in food safety, cleanliness, and operational excellence.
Customer Experience: Monitor customer feedback and implement strategies to continuously improve the guest experience. Ensure that service, speed, and quality consistently meet or exceed expectations.
Strategic Planning: Collaborate with senior leadership to develop and execute operational strategies aimed at improving efficiency, optimizing resources, and driving growth.
Inventory and Supply Chain Management: Oversee inventory management processes, ensure proper stock levels, and maintain cost-effective relationships with suppliers and vendors.
Performance Reporting: Analyze performance data and provide detailed reports to senior management on operational metrics, profitability, and any areas of concern. Propose and implement improvement plans.
Expansion and Growth: Play a key role in the planning and execution of new restaurant openings, ensuring operational readiness and seamless integration into the company's portfolio.
Crisis Management: Act as the key point of contact for problem resolution and crisis management. Address operational issues swiftly to minimize disruptions.
QUALIFICATIONS
Bachelor’s Degree in Business Administration, Hospitality Management, or a related field. A Master’s degree is a plus.
Minimum of 7 years of experience in multi-unit restaurant management, with a proven track record of overseeing successful restaurant operations.
Exceptional leadership and team-building skills, with experience managing and developing a large workforce.
Strong financial acumen with experience managing budgets, P&L statements, and cost control.
Deep understanding of operational best practices in the restaurant industry, including health and safety regulations.
Excellent communication and interpersonal skills with the ability to interact effectively with staff, vendors, and senior leadership.
Highly organized, detail-oriented, and able to work in a fast-paced environment.
Proficiency in restaurant management software and operational systems.
Flexibility to travel between multiple locations and work extended hours as needed.
PREFERRED QUALIFICATIONS
Prior experience in managing operations for a quick-service restaurant (QSR) chain or multi-unit casual dining establishments.
Food safety certification (e.g., ServSafe) and project management experience.
Proven experience driving operational efficiencies through process improvements and technology.
PHYSICAL REQUIREMENTS
Ability to travel frequently between restaurant locations.
Flexibility to work weekends, evenings, and holidays as required.
BENEFITS
Health & Wellness - Medical, Dental & Vision
PTO Discounted Meals
Growth Opportunities
401(k) Plan with Company Match